Development of a new fresh-like product from ‘Lamuyo’ red bell peppers using hurdle technology
A new, fresh-like product from ‘Lamuyo’ red bell peppers has been developed by combining partial dehydration and modified atmosphere packaging. The effects of different processing and storage conditions on the quality and shelf life of the partially dehydrated peppers were studied. Neither chlorine...
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Veröffentlicht in: | Food science & technology 2013-01, Vol.50 (1), p.357-360 |
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Hauptverfasser: | , |
Format: | Artikel |
Sprache: | eng |
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Online-Zugang: | Volltext |
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